Nah.. Im not agree with that.. even though I would like to see Julie win.. hehe
but I dont make things into somethings else.. ;) The big point here is the
cutting part.. so.. you Chris is the winner this time. ;-)

So Yes. Yet another treasure. A butter kutter. Everyone needs one, right? ;-)
I found it for 12 dollars. But for those money you get a very neat thingy in
yellow and cream colored plastic, that cuts the butter in perfect, square
slices. That is.. if you;

1. Get the butter into the correct temperature, to first of all squeeze it
Into the cutter. Another way is to use a knife, and cut the butter in a
square that Fits into the cutter. The more professional you can do this, the
more professional the end result will become. ;-p

2. Keep it cool in the fridge, so the butter doesn’t just slips away from
it, or comes out in other, unexpected formes.

3. Remember to take it out of the fridge a while before you are going to
use it – since too hard butter may give you a sore thumb.

- - Or… you can use the knife instead, eventually the one you had to use in
point 1. ;-D

Note; As far as I can manage to see, the piece of butter on this pic is
photo shopped.. so I guess the people who should sell it had a hard time
getting it right also. hehe

Thank you for the win, although I think Julie really deserves it more than me. However I'm not sure that I will rush out to buy one though, if the butter is not the right size and at the right temperature the whole thing fails! 21C gimmickry :-)

Nah.. Im not agree with that.. even though I would like to see Julie win.. hehe
but I dont make things into somethings else.. ;) The big point here is the
cutting part.. so.. you Chris is the winner this time. ;-)

So Yes. Yet another treasure. A butter kutter. Everyone needs one, right? ;-)
I found it for 12 dollars. But for those money you get a very neat thingy in
yellow and cream colored plastic, that cuts the butter in perfect, square
slices. That is.. if you;

1. Get the butter into the correct temperature, to first of all squeeze it
Into the cutter. Another way is to use a knife, and cut the butter in a
square that Fits into the cutter. The more professional you can do this, the
more professional the end result will become. ;-p

2. Keep it cool in the fridge, so the butter doesn’t just slips away from
it, or comes out in other, unexpected formes.

3. Remember to take it out of the fridge a while before you are going to
use it – since too hard butter may give you a sore thumb.

- - Or… you can use the knife instead, eventually the one you had to use in
point 1. ;-D

Note; As far as I can manage to see, the piece of butter on this pic is
photo shopped.. so I guess the people who should sell it had a hard time
getting it right also. hehe

That was what I was thinking when I asked if it had to do with butter, but I didn't want to win.

That has to be the stupidest kitchen gadget I've ever seen. As far as I'm concerned, if the butter is cold enough to slice properly, it's too cold to melt and spread properly on my toast. I wouldn't pay 12 cents for it.

(Not criticizing you, Moon, just the hucksters who came up with it and try to sell it to gullible idiots.)DavidSitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

On the east coast and in the midwest butter tends to come in long, elegant rectangles - 4 to a pound. Here on the west coast we have "western stubbies" (real name - honest!!!). Our rectangles are shorter and fatter than elsewhere in the states, but still 4 to a pound.

I've seen a similar gadget to that 1, but it produced curls of butter instead of small slabs.

Cheers.

That sounds slightly more practical. At least the curls would have more surface area and melt faster.DavidSitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

I have only made homemade puff pastry once in my life, years ago when I was enrolled for fun in a bread baking class. In that class, I used a cheese slicer to drop a layer of thin butter slices over half the dough before I folded it, rolled it and then dropped butter on half of it again... and again, and again, and again, and again. Puff pastry is very labor intensive! I have never bothered to make it from scratch again. We are fortunate to have a couple of excellent bakeries in Berkeley. If they ever went out of business, I would whine and whine and whine until Eric took me to France!

Sniff not Germany? Belgium? Switzerland? Austria? Finland? Norway?
The list goes on Ang.
BTW Trader Joe has a pretty good Apfelstuddel. All I can say is the price is right.Pluto will always be a planet to me.Seti Ambassador